Chicken Piccata with Zucchini
- Total time25 min
- Hands-on20 min
- DifficultyEasy
- CostModerate
- per serving470 kcal
Gluten-freeHalalKeto
Steps
-
Slice the breasts in half horizontally into thin cutlets. Season with salt.
-
Sear the cutlets in oil, 3 minutes per side (74 °C internal). Set aside.
6 min timerCheck the temperature at the thickest part with a food thermometer.
-
Sauté the zucchini half-moons in the same pan.
5 min timer -
Add broth, lemon juice and capers; reduce by half, then swirl in the butter.
4 min timer -
Return the chicken, spoon over the sauce and sprinkle with parsley.
Chef’s tip
Thin cutlets cook fast and stay juicy.
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Nutrition
- Calories
- 470 kcal
- Protein
- 41 g
- Carbs
- 9 g
- Fat
- 28 g
Per serving, approximate values.
Allergens
Milk
Always check the labels of the products you buy.
Missing an ingredient?
Swaps that work, and what they change.
Chicken breast
- Chicken thighsWorks wellJuicier, add 3 minutes.
- Canned chickpeasDifferent tasteVegetarian version.
Butter
- Olive oil (¾ of the amount)Works wellFor savory cooking.
- Vegetable oilDifferent tasteBakes less tender.
Lemon
- LimeWorks wellSame acidity.
- White wine vinegar (1 tablespoon)Different tasteAcidity without citrus aroma.
Chicken broth
- Vegetable brothWorks wellLighter flavor.
- Water + 1 teaspoon saltDifferent tasteLess depth.
